|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bialys are so much more than just a bagel alternative. These delightful round treats might look similar at first glance, but they are actually much easier to make at home. The signature of a bialy is the sauteed onion and poppy seed filling. They are best fresh from the oven with a liberal slather of butter. Bialys also taste great toasted and topped with cream cheese and cured salmon.
- 1 1/2 cups warm water (heated to 110 to 115 F)
- 1 (1/4 ounce) package active dry yeast
- 2 teaspoons sugar
- 5 cups bread flour
- 2 teaspoons kosher salt
- Onion-Poppy Seed Filling:
- 2 tablespoons olive oil
- 1 1/2 cup finely chopped onion
- 2 teaspoons poppy seeds (plus additional for sprinkling)
- Coarse salt and freshly ground black pepper, to taste
Gather the ingredients.
In the bowl of a stand mixer combine the warm water, yeast, and sugar. Allow to sit until foamy, about 10 minutes.
Add the bread flour and kosher salt. Using the dough hook attachment, mix on the lowest setting until just combined, about 1 minute. Increase the speed to medium, and knead dough until smooth, about 8 minutes. The dough will be smooth and elastic but also dense and firm to the touch.
Transfer the dough to a lightly oiled bowl. Turn once to coat, cover bowl with plastic wrap, and let sit at room temperature until doubled in size, about 1 1/2 hours.
Meanwhile, make the filling. Heat the olive oil in a large skillet over medium-high heat. Add the onions, and cook, stirring occasionally, until caramelized, about 15 minutes.
Remove from heat, and stir in 2 teaspoons of the poppy seeds and season with coarse salt and freshly ground black pepper, to taste. Set aside to cool.
Uncover and punch down the dough. Cover again and let sit until doubled in size again, about 1 hour.
Uncover dough and transfer to a work surface. Portion into twelve equal-sized balls.
Place 6 balls each on 2 parchment lined baking sheets. Cover with plastic wrap and let sit until puffed, about 30 minutes.
Heat oven to 450 F. Uncover the balls, and, using your fingers, press the center of each to to make an indentation. Continue to press and stretch the center of each ball until the middle is thin and flat with a thick ring of dough on the outer edge. Allow to rise while the oven heats.
When ready to bake, fill the centers of each dough round with about 1 teaspoon of the onion-poppy seed filling.
Working with one baking sheet at a time, spray the bialys with water until completely coated. Sprinkle the edges with additional poppy seeds and coarse salt. Bake until lightly browned but still soft, about 15 minutes. Repeat with the other baking sheet.
Serve the bialys warm from the oven.
What is the difference between a bialy and a bagel?
A bialy is not simply a sub-type of bagel, it is a delicious treat in and of itself. It is round with a depression in the center which is filled with onion and poppy seeds. It is simply baked, rather than boiled and then baked like bagels. This creates a matte surface on the outside, rather than the sheen we are used to on a bagel.
What do you put on a bialy?
Bialys can be enjoyed warm from the oven with a slather of butter. They can also be sliced and topped with cream cheese and lox.
Where do bialys come from?
The history of the bialy can be traced back to Bialystock, Poland. Today they are frequently found in bakeries in cities with a history of Jewish immigrants from Eastern Europe.
Is a bialy the same thing as a flagel?
Although they both have a flattened shape, a bialy and flagel are different. A bialy is not boiled before baking, whereas a flagel is boiled, then flattened, and then baked.